1 (2 to 3 lb.) chicken
2 tbsp. soy sauce
1 tsp. cornstarch
1 fresh red chili
1/4 c. vegetable oil
3 carrots, cut in thin strips
3 green onions, cut in thin strips
1 tbsp. soy sauce if desired

Using a cleaver or sharp knife, cut chicken in half. Cut chicken from bone. Chop chicken; discard bone. Place chicken pieces in a shallow bowl; sprinkle with soy sauce and cornstarch. Stir well. Cover and marinate 30 minutes.

To handle fresh chilies, cover your hands with rubber or plastic cloves. After handling chilies, do not touch your face or eyes. Cut chili into rings; remove seeds.

Heat 2 tablespoons oil in a wok or large skillet. Add marinated chicken; cook 4 or 5 minutes, stirring constantly. Using a slotted spoon, remove meat from pan.

Heat remaining oil in pan. Add chili rings, carrots and green onions. Saute 5 to 6 minutes. Add chicken; heat through stirring frequently. Season with soy sauce, if desired. Serve with hot cooked rice. Serves 3 or 4.